Orange chicken with ginger, cinnamon, cumin, parsnips and pears on barley pilau

Orange chicken with ginger, cinnamon, cumin, parsnips and pears on barley pilau

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  • 4 to 6
  • Easy
  • Dairy free
  • 30 minutes
  • 50 minutes
  • Ken Forrester Chenin Blanc 2010


  • 8 chicken thighs
  • Olive oil
  • Sea salt and freshly ground black pepper
  • 1 bunch young parsnips, peeled and cut into strips
  • 2 or 3 pears, thinly sliced
  • A few sprigs thyme
  • 1 chunk fresh ginger, grated
  • 1 large clove garlic, grated
  • 1 T honey
  • Zest and juice of 3 oranges
  • Zest and juice of 1 lemon
  • Watercress, for serving
  • For the spice mixture, mix:
  • 1 t ground ginger
  • ½ t ground cinnamon
  • 1 t ground cumin
  • For the barley pilau:
  • 1 onion, finely chopped
  • 2 T olive oil
  • 1 large clove garlic, crushed
  • 1 cup barley
  • 3 cups chicken stock
  • Sea salt and freshly ground pepper

Cooking Instructions

Preheat the oven to 190°C.
Moisten the chicken pieces with olive oil then season and sprinkle with the spice mixture.
Place in a large oiled roasting pan in a single layer, skin-side up. Add the parsnip, pear and thyme, fitting them under and around the chicken pieces.

Mix the fresh ginger, garlic and honey with the orange and lemon zest and juices. Pour over the chicken, parsnip and pear. Add the cinnamon sticks. Bake for 45 minutes, or until tender and nicely browned.

To make the barley pilau, soften the onion in the oil. Stir in the garlic and barley, ensuring the barley is well-coated. Add the stock and a little salt.
Bring to a simmer, cover tightly and cook for 40 minutes, until the barley is tender and the liquid almost absorbed. Check seasoning, adding a twist or two of pepper if you like.

Serve the chicken with the watercress and barley pilau on the side.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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